This is another amchi delicacy. Usaually we deep fry pathrode slices using MARVALA PAAN means special cococasia leaves that we get from western ghats only during rainy season. You can either deep fry it using bombay rava/rice flour or you can shallow fry it on tawa too. I prefer deep fry using bombay rava. Actually this is my mom's signature dish. She used to send all relatives & friends deep fried marvala panna podi & round mashroom phanna upkari during rainy season. That taste is still on my tounge. After marraige my MIL taught me that we can make pathrode podis in any season using ordinary colocasia leaves. But she used to shallow fry it. But my SIL told we can deep fry them too & it tastes crisp & awesome. & My hub liked her version very much. So, today we are going to make deep fried pathrode slices using ordinary cococasia leaves. You can use marvala paan to for same recipe. Since marvala paan are smaller in size, use 20 for given proportion. Here i used huge colocasia leaves, so i used only 4. If you have smaller leaves also then use biggest colocasia leaf as base other smaller ones adjust on that. Here we are going to make thin slices & going to deep fry it, so make only 2 levels. I mean if you are steaming them using other recipe then you can make upto 3 levels. Use only tender colocasia leaves or fresh marvala paan. Otherwise your throat may start itching after eating it.
INGREDIENTS:-
colocasia leaves - 4 huge OR marvala paan - 20
urad daal - 1/2 cup
white rice - 1/2 cup
dried red chillies - 16 (shallow fried in little oil)
hing - size of peanut
tamarind - small amla size
salt to taste
bombay rava/rice flour - 1/2 cup
oil for deep fry
METHOD:-
1. Soak rice in water atleast for 1/2 hr.
2. Cut the stem & vein of colocasia leaves if they r thick & wash them.
3. In a pan, dry roast urad dal till pleasent aroma comes & it changes its colour to light brown.
4. Wash rice & urad dal together.
5. Grind them along with red chillies+hing+tamarind+salt to a coarse paste by adding very little water, Paste should not be watery & this is very important.
6. Place one colocasia leaf on a flat surface by placing reverse side facing up. & appply ground paste on it.
7. Place another leaf on it & again apply paste on it.
8. Fold both the sides & apply ground paste on them too.
9, Now make the rolls & repeat same for another 2 leaves.
10. Keep the rolls in deep freezer for 1/2 an hour so that we can cut them into thin slices(this is my youngest SIL's tip. My mom's tip is tie banana stem thread around the roll...we call it vaayu by keeping 1/2 inch difference & then slice them. I found my SIL's tip easier , so followed it )
11. Now take them out of freezer & make thin slices of them.
12. Roll them in bombay rava/rice flour(i prefer bombay rava). (To know how to make pathrode rolls follow this link PATHRODE
13. Heat oil & deep fry them.
14. Serve hot either as starter or for lunch/dinner.
HAPPY COOKING:)))))))
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